Costillas cortas de la región del vino

Directions

1. Preheat the 8 Quart Stock Pot over medium-high heat. (This is for searing the meat only.) Add enough vegetable oil to coat bottom of the pot. Season the short ribs on all sides with a good sprinkle of kosher salt and a light sprinkle of black pepper.
2. Brown the ribs on all sides. Don’t overcrowd the pot. This will cause the beef to poach instead of brown. Do this in batches if necessary. Transfer the ribs to a plate and set aside.
3. Add a little oil to the stockpot, again, just enough to coat the bottom. When the oil is hot, add the onion, carrot, and celery. Sauté the vegetables over medium-high heat until tender, 10-15 minutes. Season the vegetables with salt and pepper. Add the garlic and cook 2-3 minutes. Add the tomato paste and cook another 5 minutes.
4. Add the beef stock and red wine. Gently stir to combine all ingredients. Return the short ribs to the pot. Add the bay leaves and thyme bundle along with enough water to just cover the ribs. Reduce the heat to medium.
5. Cover and cook over medium heat until steam just begins to escape from under the lid, about 5 minutes.
6. Spin the lid to engage the Vapor seal. Immediately reduce heat to low.
7. Cook for 1 hour.
8. Remove the lid and with a large spoon, skim any scum and excess oil from the top of the braising liquid. Stir gently and replace lid.
9. Continue cooking until steam just begins to escape from under the lid. This should be almost immediate.
10. Spin the lid to engage the Vapor seal.
11. Cook for one hour more (total 2 hours). When the ribs are tender, remove the lid and allow the liquid to reduce, approximately 30 minutes.
12. Remove the pot from the heat. Remove the bay leaves and thyme bundle. Discard. Adjust seasoning to taste with salt and pepper. Stir in ½ cup chopped parsley. Serve.